Directions

Combine flour, sugar, and salt. Whisk in the milk, a little at a time. Whisk in the eggs, whisking until smooth. In a 6"-8" non stick pan, melt the butter over medium high heat. Pour about 1/8 C of the batter into hot pan off heat, tilting and rotating pan quickly so batter covers bottom of pan. Return to heat. Cook until blintz is lightly browned, then turn and brown other side. Place on plate and repeat. Combine the cottage cheese, cream cheese,
and egg yolks until smooth. Beat in sugar, salt, vanilla, and lemon rind. Spoon approximately 2 T filling onto blintz, fold in two sides and roll to enclose. Place blintz, seam side down, on a baking sheet and fill remaining blintzes. Melt butter over medium heat, add blintzes an\ cook for two minutes. Turn and cook until golden and heated through. Serve topped with blueberries and sour cream.